Boza 2014

February 18th, 2014 § 0

The boza sellers are still walking through the streets of our district by shouting ”bouzaa” on winter days.

With its opaque colour (in Turkish opaque means boz) , with its high nutritious values, boza is a common and favorite beverage for centuries.

The famous traveler Evliya Çelebi noted that, the Turkish invention boza was drunk by Janissaries in the army, as it was warming and strengthening the soldiers, even if it containes a very low level of alcohol.

This year I did boza with fine ground bulgur, instead of wheat grains like I was doing before. It is as easy as a pie with fine bulgur.

  • 1/2 kg fine ground bulgur (the fine grind type-köftelik bulgur)
  • 1 cup sugar
  • 10 gr fresh yeast cube
  • Put the fine ground bulgur in a pressure cooker. Add enough water until covers the bulgur and boil about 30 minutes until they are very softened.

    Put them into a food processor and mush them.

    By the help of a cheesecloth sieve them into a big glass bowl, each time by adding water. If you boil it very well, no need to sieve them!

    You should add the water gradually up to 1 cup.

    The thickness or consistency of the boza will be creamy.

    Add 1/2 cup sugar gradually by stirring with a wooden scoop.

    Put the yeast cube into a muslin sachet and place it in the glass bowl.

    After two days when the yeast dissolves, remove the sachet from the bowl.

    Taste, and if necessary add gradually sugar every day.

    Cover top, time to time stir with a wooden scoop. Do not stir with a metal spoon or scoop as it reacts.

    Let stay 2 days inside to complete the fermentation.

    The boza must have a sweet to sour taste.

    When you see the bubbles on the surface, put the glass bowl in the refrigerator.

    If you don’t keep the boza in a cool place after completing the fermentation cycle, it spoils.

    for top:

  • cinnamon
  • roasted yellow chick peas
  • Pour it into a glass and sprinkle with cinnamon.

    Serve with roasted yellow chick peas.
    Always serve cold and consume it within 4-5 days.

    Almond Liqueur ~ Amaretto

    September 20th, 2013 § 0

    The blanched bitter almond, gives its bitter and sweet taste to Amaretto.

    The name Amaretto derives from Italian, meaning bitter (amaro), with a diminutive suffix, indicating its characteristic flavour in it.

    • 1/2 cup coarsely chopped apricot pits (blanched almonds from apricot kernels)
    • 1 cup a good quality Vodka

    Remove the apricot pits and put the apricot almonds in a fine cheese cloth.

    Place it over a large bowl.

    Combine with Vodka. Macerate for four weeks.

    After four weeks, drain the contents of the bowl with a paper coffee filter into a jar.

    for the syrup:

    • 1/2 cup sugar
    • 3/4 cup bottled water

    In a small sauce pan place the ingredients. Set over medium heat, stir about five minutes.

    Remove from heat and let cool to room temperature.

    Add half of the syrup to the Vodka and taste the liqueur. Depending on how sweet you like your liqueur, you may adjust by adding all the syrup.

    Stir to combine.

    Transfer to a tight fitting lid container.

    Store in a cool dark place up to six months.

    This Amaretto liqueur can be added to desserts, chocolates and creams.

    Mulled wine

    January 19th, 2013 § 0

    Glögg or mulled wine or hot wine is perfect for winter nights that makes you glow inside.

    Mulled wine recipe can change depending on where you live. It can be tried in many different ways with different recipes to one’s personal taste and gusto.

  • 75 cl. red wine (one bottle)
  • 50 gr sugar
  • 1 cinnamon stick
  • nutmeg (grated)
  • 2 oranges (zest one and peel other)
  • 5 black pepper grains
  • 1 star aniseed
  • 2-3 cloves
  • Put the wine in a saucepan with sugar and the remaining ingredients.

    Heat gently until the sugar dissolves. Taste it and add sugar, if you want sweeter.

    Cook stirring constantly over low heat. When it begins to steam, it is ready to serve.

    Ladle it into glasses (without seasonings). Put peeled orange to decorate the wine glass.

    Grenadine with vodka

    January 8th, 2013 § 0

  • 3 medium pomegranates (try to find red grains)
  • 1/2 cup sugar
  • 1 1/2 cup vodka
  • water
  • 1/2 peeled scraped lemon
  • Remove pods and white membranes of the pomegranates.

    Press out the juice of the pomegranates with a lemon squeezer. You will be surprised when you try it, because it is very practical to get pomegranate juice.

    From 3 pomegranates you should get 1 1/2 cup juice.

    Put the juice (and the pulp if you like but it will be a little bit bitter then)  in a glass jar.

    Add peeled & scraped lemon and vodka.

    Seal the jar and let wait 2 weeks.

    Filter with cheese cloth if you added the pulps.

    Then it is your choice to add sugar. If you like it as it is, start tasting.

    If you don’t, boil sugar with water make a syrup (3/4 cup of syrup)  and add it to the pomegranate vodka mixture.

    The grenadine has a deep colour and a rich flavour.

    Strawberry sauce

    July 1st, 2012 § 0

    For an easy strawberry sauce all you need is a red, fragrant and firm strawberry.

    Make sure the green caps are attached and not be brown. Don’t forget to check the underside of the container to make sure no squashed strawberries.

    Wash them immediately before using and remove the green caps.

  • 1 kg strawberry
  • 1/4 cup sugar
  • 1/2 lemon juice
  • Place the strawberries in a food processor. Add sugar and blend until they are pureed. Add lemon juice to taste.

    Store in a covered jar and refrigerate.

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